A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds

Autores
Cipollone, María Agustina; García Fillería, Susan Fiorella; Fontana, Ariel; Tironi, Valeria Anahí
Año de publicación
2026
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour (F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H2O2-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate (I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW < 6.5 kDa, and the most abundant PC were trans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions (DBb and DBeb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H2O2-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Biología
Pisum sativum
Beverage
Gastrointestinal digestion
Peptides
Phenolic compounds
Free radical scavenging
Intracellular ROS inhibition
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/195525
Acceder
id SEDICI_b2cd556fda0f3012e0beab0934c5a886
oai_identifier_str oai:sedici.unlp.edu.ar:10915/195525
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compoundsCipollone, María AgustinaGarcía Fillería, Susan FiorellaFontana, ArielTironi, Valeria AnahíQuímicaBiologíaPisum sativumBeverageGastrointestinal digestionPeptidesPhenolic compoundsFree radical scavengingIntracellular ROS inhibitionAim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour (F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H2O2-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate (I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW < 6.5 kDa, and the most abundant PC were trans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions (DBb and DBeb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H2O2-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2026info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/195525enginfo:eu-repo/semantics/altIdentifier/issn/2837-9020info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2026.1010155info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2026-06-23T11:17:06Zoai:sedici.unlp.edu.ar:10915/195525Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292026-06-23 11:17:06.797SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
title A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
spellingShingle A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
Cipollone, María Agustina
Química
Biología
Pisum sativum
Beverage
Gastrointestinal digestion
Peptides
Phenolic compounds
Free radical scavenging
Intracellular ROS inhibition
title_short A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
title_full A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
title_fullStr A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
title_full_unstemmed A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
title_sort A yellow pea-based beverage: bioaccessibility and antioxidant activity of proteins and phenolic compounds
dc.creator.none.fl_str_mv Cipollone, María Agustina
García Fillería, Susan Fiorella
Fontana, Ariel
Tironi, Valeria Anahí
author Cipollone, María Agustina
author_facet Cipollone, María Agustina
García Fillería, Susan Fiorella
Fontana, Ariel
Tironi, Valeria Anahí
author_role author
author2 García Fillería, Susan Fiorella
Fontana, Ariel
Tironi, Valeria Anahí
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Biología
Pisum sativum
Beverage
Gastrointestinal digestion
Peptides
Phenolic compounds
Free radical scavenging
Intracellular ROS inhibition
topic Química
Biología
Pisum sativum
Beverage
Gastrointestinal digestion
Peptides
Phenolic compounds
Free radical scavenging
Intracellular ROS inhibition
dc.description.none.fl_txt_mv Aim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour (F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H2O2-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate (I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW < 6.5 kDa, and the most abundant PC were trans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions (DBb and DBeb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H2O2-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
description Aim: This study focused on evaluating the bioaccessibility and antioxidant potential of the protein and phenolic compounds present in a beverage (B) prepared mainly from the proteins of yellow pea flour (F). Methods: The B was prepared from F/water dispersions by colloid milling, pasteurized, and subjected to physical and microbiological analyses. The simulated gastrointestinal digestion (SGID, DB) was performed. The polypeptide/peptide composition and their solubility in aqueous medium were determined, as well as the total phenolic content (TPC) and the composition of phenolic compounds (PC) of 60% ethanol extracts. Additionally, the in vitro antioxidant activities of both fractions, both acellular (Oxygen Radical Absorbance Capacity ORAC, ABTS radical scavenging) and cellular (H2O2-induced Caco2-TC7 cells, cholestyramine-treated digests), were evaluated. Results: After SGID, protein digestibility of B was greater than for F and for a pea protein isolate (I), and changes in the peptide and PC compositions and antioxidant activities were observed. DB showed a very important increment of peptides with MW < 6.5 kDa, and the most abundant PC were trans-resveratrol, OH-tyrosol, and (–)-epigallocatechin galate. Both fractions presented ORAC and ABTS activity. Bioaccessible fractions (DBb and DBeb) exhibited a protective effect on the viability of Caco-2 TC7 cells and the capacity to reduce reactive oxygen species (ROS) in H2O2-induced cells, with greater activity than F. Conclusions: This product demonstrated potential as an antioxidant functional beverage, which should be further confirmed by additional in vitro and in vivo assays. It also remains pending sensory and microbiological safety evaluations to obtain a final product that is both organoleptically acceptable and safe for consumption.
publishDate 2026
dc.date.none.fl_str_mv 2026
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/195525
url http://sedici.unlp.edu.ar/handle/10915/195525
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2837-9020
info:eu-repo/semantics/altIdentifier/doi/10.37349/eff.2026.1010155
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.265058

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